Discover the perfect Italian white wine seafood pairing for your next dinner
Italy’s cuisine is a love letter to simplicity: fresh ingredients, seasonal flavors, and wines designed to bring food to life. Nowhere is this more evident than in the way Italians enjoy white wine alongside seafood and pasta. From spaghetti alle vongole on the Amalfi Coast to basil pesto pasta in Piedmont, there’s a centuries-old tradition of pairing crisp, refreshing wines with the dishes of the sea.
If you’ve ever wondered which Italian white wine to serve with linguine and clams, or how to choose the best wine for shrimp scampi, this guide will walk you through it. Consider it your go-to resource for the perfect Italian white wine seafood pairing.
Why Italian Whites Pair So Well with Seafood & Pasta
Italian cuisine was built for wine — and Italian wine was built for cuisine. The two evolved together, shaped by climate, geography, and a culture that prizes balance at the table. Here’s why Italian whites shine with seafood and pasta:
- Freshness from coastal climates: Many Italian vineyards sit near the sea, where cooling breezes keep grapes lively and crisp. That translates into wines with bright acidity, citrus notes, and a saline edge that make fish and shellfish taste fresher.
- Food-first winemaking: Italian winemakers have always made wines with meals in mind. The whites tend to be lower in alcohol, lighter in body, and high in acidity — all qualities that cut through rich olive oil or butter sauces without overpowering delicate seafood.
- Herb-friendly flavors: From basil to parsley to thyme, pasta dishes often rely on fresh herbs. Italian whites like Vermentino or Verdicchio naturally echo these green, herbal notes, creating harmony between the glass and the plate.
This is what makes Italy’s lesser-known whites so exciting: they’re not just delicious on their own — they’re designed to complete the meal.
Our Pairing Guide
Riva de la Rosa brings together five varietals, each from a region where food and wine traditions run deep. Here’s how to match each one with seafood and pasta.
Frascati (Lazio)
Frascati is Rome’s signature white wine, grown in the rolling hills just outside the city. Known as the “wine of the popes,” it has been enjoyed with Roman seafood dishes for centuries.
- Tasting notes: Light in body with citrus, peach, and subtle almond on the finish. Fresh and clean.
- Best pairings:
- Spaghetti alle vongole (clams in white wine and garlic sauce)
- Fried calamari with a squeeze of lemon
- Delicate white fish carpaccio or crudo
- Serving tip: Chill well to 45–48°F. Frascati is all about freshness — the cooler temperature highlights its lively citrus notes.
Gavi (Piedmont)
Made from the Cortese grape in northwestern Italy, Gavi has earned a reputation as one of Italy’s most elegant whites. Its minerality and acidity make it a star with herb-driven dishes.
- Tasting notes: Crisp green apple, lime, white flowers, and a clean mineral backbone.
- Best pairings:
- Trofie al pesto (basil pesto pasta from Liguria, just south of Piedmont)
- Shrimp scampi with garlic and parsley
- Grilled swordfish with olive oil and lemon
- Serving tip: Gavi loves herbs. Pair it with green, herb-forward sauces and pasta dishes to bring out its floral side.
Vermentino (Sardinia)
If there’s a single wine that captures summer on the Italian coast, it’s Vermentino. Grown by the sea in Sardinia, it often carries a whisper of salt air in the glass.
- Tasting notes: Zesty citrus, pear, wild herbs (sage, thyme), and a subtle saline finish.
- Best pairings:
- Grilled octopus with lemon and parsley
- Seafood risotto with shrimp and mussels
- Linguine alle vongole with a dash of chili flakes
- Serving tip: Vermentino is often called the ultimate “beach wine.” Keep it casual — serve with simply grilled seafood and enjoy the outdoors if you can.
Verdicchio (Marche)
Verdicchio may be one of Italy’s best-kept secrets. Grown along the Adriatic coast in Marche, it offers both freshness and a richer texture that works beautifully with hearty seafood pastas.
- Tasting notes: Lemon zest, green herbs, and hints of almond. Crisp acidity but with enough body to stand up to richer dishes.
- Best pairings:
- Lobster linguine with garlic and butter
- Brodetto (traditional Adriatic fish stew)
- Fettuccine with shrimp, zucchini, and olive oil
- Serving tip: While many Verdicchios are fresh and youthful, some can age into nutty, honeyed wines. For young Verdicchio, keep pairings light and herby; for aged bottles, try richer seafood like lobster or scallops.
Sauvignon Blanc (Friuli)
Friuli, in northeastern Italy, produces some of the country’s most expressive Sauvignon Blancs. Brighter and more mineral-driven than many New World versions, these wines are a fantastic match for green vegetables and lighter seafood.
- Tasting notes: Lemon, passionfruit, fresh herbs, and crisp minerality.
- Best pairings:
- Pasta primavera with seasonal vegetables
- Scallop crudo with olive oil and sea salt
- Whole branzino baked with rosemary and thyme
- Serving tip: This wine thrives with vegetable-driven pasta. If your dish includes peas, asparagus, or zucchini, Friulian Sauvignon Blanc will be your best friend.
How to Serve & Enjoy Italian Whites
Pairing food and wine is only half the experience — serving them properly brings everything together.
- Glassware: Use medium-sized white wine glasses with a slightly narrow rim to capture the wines’ aromatics.
- Serving temperature: Chill between 45–50°F. Too cold, and flavors are muted; too warm, and the wine feels flat.
- Aperitivo tip: For a true Italian happy hour, start with Vermentino and freshly shucked oysters before moving on to pasta.
- Pouring: One bottle typically serves four people with dinner. If you’re hosting, plan for one bottle per varietal so guests can compare flavors.
Bringing the Italian Aperitivo Home
The magic of Italian dining is less about formality and more about atmosphere. Picture a seaside trattoria: grilled fish, a bowl of linguine, friends at the table, and chilled white wine flowing. That’s the spirit Riva de la Rosa wants to capture.
You don’t need a trip to Rome or Sardinia to enjoy it. Recreate the vibe at home with a simple seafood pasta and two different Riva whites side by side. Try Vermentino with linguine alle vongole and compare it to Gavi with pesto pasta. Notice how each wine brings out different elements of the dish — that’s the beauty of regional Italian pairings.
Your Next Italian White Wine Seafood Pairing
Italian white wines are some of the most food-friendly in the world, yet too often they’re overlooked in favor of more familiar names. With Riva de la Rosa’s collection — Frascati, Gavi, Vermentino, Verdicchio, and Sauvignon Blanc — you have a guide to pairing beyond Pinot Grigio. Each varietal offers something unique, from the almond-kissed finish of Verdicchio to the salty freshness of Vermentino.
So the next time you’re planning seafood or pasta night, let Italy lead the way. Choose a bottle of Riva de la Rosa, set the table with fresh herbs and olive oil, and embrace the aperitivo spirit.
Ready to taste the spirit of Italy in every sip? Explore the Riva de la Rosa collection and shop now for the perfect pairing with your next seafood or pasta dinner.
